Black Forest Cake (Schwarzwälder Kirschtorte) – Cherry Chocolate Layer Cake
If you’re planning a New Year dessert that looks luxurious but tastes even better, Black Forest Cake is a classic choice: deep chocolate layers, juicy cherries, light whipped cream, and a dramatic finish of chocolate shavings. Traditionally it’s associated with Germany and often includes kirsch (a cherry spirit), but you can easily make it alcohol-free.
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Recipe Card
A bold, bakery-style Black Forest Cake with a fluffy crumb, glossy cherries, and stable whipped cream.
Quick Facts
- Prep Time35 min
- Bake Time30–35 min
- Chill Time45 min
- Total~2 hr 20 min
- Servings12
Ingredients
Chocolate Cake Layers
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) neutral oil
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or hot water
Cherry Filling
- 3 cups cherries (fresh or frozen), pitted
- 1/3 cup (65g) sugar (adjust to taste)
- 2 tbsp lemon juice
- 2 tbsp cornstarch + 3 tbsp water (slurry)
Cherry Syrup (Optional Kirsch)
- 1/2 cup cherry juice (from cooked cherries or jarred cherries)
- 2 tbsp sugar
- 1–2 tbsp kirsch (optional) — or skip for kids
Whipped Cream Frosting
- 3 cups (720ml) cold heavy cream
- 1/3 cup (40g) powdered sugar, sifted
- 1 tsp vanilla
- Optional (for extra stability): 2 tbsp cream cheese OR 1 tsp gelatin (see tips below)
Decor
- Dark chocolate shavings
- Whole cherries (or maraschino for decoration)
What Makes a Cake “Black Forest”?
The classic idea is simple: chocolate cake + cherries + whipped cream, often finished with dark chocolate. Many traditional versions also use kirsch (a cherry spirit) in the syrup for the signature aroma—though you can absolutely keep it alcohol-free.
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Why This Recipe Works
- Hot coffee/water “blooms” cocoa for a deeper chocolate taste.
- Thick cherry filling prevents sliding layers (important for clean slices).
- Chilled cream + quick whipping gives stable, fluffy frosting.
- Light syrup brushing adds moisture without making the cake soggy.
Step-by-Step Instructions
Bake the chocolate layers
Preheat oven to 350°F (175°C). Grease two 8-inch (20cm) pans and line the bottoms with parchment.
Whisk dry ingredients. Add eggs, buttermilk, oil, and vanilla. Mix until smooth. Slowly pour in hot coffee/water and mix gently (batter will be thin).
Bake 30–35 minutes or until a toothpick comes out with a few moist crumbs. Cool completely.
Flat layers tip: If your oven runs hot, reduce to 170°C and bake a bit longer for flatter tops.
Cook the cherry filling
In a saucepan, simmer cherries + sugar + lemon juice for 6–8 minutes until juicy.
Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy. Cool completely.
Texture goal: It should be thick like pie filling—this keeps the cake stable.
Make the cherry syrup (kirsch optional)
Warm cherry juice + sugar until sugar dissolves. Cool, then add kirsch if using.
Alcohol-free option: Use only cherry juice + sugar (or a little vanilla).
Whip the frosting
Whip cold heavy cream + powdered sugar + vanilla to stiff peaks.
Extra stability (recommended for parties): Add 2 tbsp cream cheese, or stabilize with a small gelatin mix if you already use that method.
Assemble like a pro
Slice each cake layer in half (optional) to make 4 thin layers, or keep 2 thick layers for a faster build.
Brush each layer lightly with cherry syrup. Spread whipped cream, then add a generous layer of cooled cherry filling. Repeat.
Frost the outside with whipped cream.
Clean sides trick: Do a thin “crumb coat,” chill 15 minutes, then add the final coat.
Decorate
Press chocolate shavings on the sides/top. Pipe rosettes if you like, and finish with cherries.
New Year Variations
| Variation | What to change | Result |
|---|---|---|
| Extra Fancy | Add a thin chocolate ganache drip before topping with shavings | More dramatic party look |
| Alcohol-Free | Skip kirsch; use cherry juice syrup only | Family-friendly, same vibe |
| Fast Version | Use 2 thick layers instead of slicing into 4 | Quicker assembly, still delicious |
Troubleshooting (Quick Fixes)
| Issue | Why it happens | Fix |
|---|---|---|
| Cream feels runny | Warm bowl/cream or overwhipping | Chill everything 15 min and re-whip briefly |
| Layers slide | Cherry filling too thin | Cook filling longer until thick; chill before assembly |
| Cake tastes dry | Overbaked or no syrup | Brush syrup lightly, avoid overbaking |
Nutrition Facts (Estimated)
Estimates vary depending on cream, sugar, and portion size.
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | ~420 |
| Protein | ~6g |
| Carbs | ~55g |
| Fat | ~20g |
Storage & Make-Ahead
Fridge: Store covered for 1–2 days (best texture within 24 hours because it’s whipped cream-based).
Make-ahead: Bake layers + cook cherry filling a day early. Assemble on serving day for the freshest look.
Freezing: Not recommended for the fully decorated whipped-cream cake (texture changes).
FAQ
Can I use canned or jarred cherries?
Yes. Drain them and use some of the juice for the syrup. The key is thickening the filling so the cake stays stable.
Is kirsch required?
No. It’s traditional in many versions, but you can skip it and still get a beautiful cherry-chocolate cake.
How do I make whipped cream hold longer?
Work cold and fast. For parties, stabilize using a small amount of cream cheese or your preferred gelatin method.
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